Food and Nutrition Food safety and foodborne illness

Term Definition
Foodborne illness A disease transmitted by food
Food safety Is how food is handled yo prevent foodborne illness
Food sanitation Is the cleanliness of equipment and facilities
Salmonella Foodborne illness caused by bacteria found in undercooked poultry, meats, and eggs
E-coli Foodborne illness caused by bacteria in raw or undercooked ground beef
Campylobacter Foodborne illness caused by bacteria found in undercooked in untreated meats, unpasteurized dairy and untreated water
Norwalk virus Foodborne illness caused by virus found in untreated water sources
Sanitizer A substance or preparation for killing germs, designed for use especially on food – processing equipment
Cross contamination The passing of bacteria, microorganism, or other harmful substances improper cleaning of equipment, procedures
USDA United States Department of Agriculture
Temperature danger zone Temperature zone in which bacteria grow
Chronic conditions A disease that is long – lasting or recurrent
Non – porous Surface that is impenetrable
Food – grade metal Metal that is approved to hold food items
Nonconductive material Metal that do not transmit electric currents
Antiseptic A substance which kills or retards the growth of microorganisms, especially when used for protection against infection
Sterile bandage A bandage that is free from dirt and germs
Abdominal thrust Exerting pressure on a victims abdomen to alleviate choking
TCS Time, temperature control for safety
When testing food don't depend on _____________, ________________, and _______________ Sight smell and taste

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